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Macadamia and honeycomb ice cream with palm sugar sauce
Macadamia and honeycomb ice cream with palm sugar sauce
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Prep Time:
370 minutes
Cook Time:
5 minutes
Total Time:
375 minutes
Indulge in creamy homemade macadamia honeycomb ice cream.
Ingredients:
  • 600ml thickened cream
  • 150g macadamia
  • 200g chopped honeycomb (see note)
  • 180g sugar syrup
  • 125ml coconut cream
  • 21.00 gm lime juice
  • Mango slices, to serve
Instructions:
  • Whip the cream until soft peaks form. Gently fold in the condensed milk, nuts, and honeycomb (saving some for topping). Transfer the mixture to a shallow plastic container and freeze it overnight.
  • The following day, in a small pan over medium-high heat, merge palm sugar syrup, coconut cream, and 1/4 cup (60ml) water. Allow it to come to a gentle simmer. Lower the heat and simmer for 3 minutes. Remove from heat and mix in the lime juice. Let it cool.
  • Drizzle ice cream with palm sugar sauce and serve with mango slices, reserved macadamias, and honeycomb.

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